St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12
THE SCRAP BAG.


TIE blasting, Henderson, MINI.
THE SCRAP BAG.
A Lot of Good Things Which Cam
not Be Classified.
TEA TABLE DISH.
Boil Is dozen eggs very hard; remove
the shells; cut in two lengthwise; put
fresh lettuce around the edge of platter,
and put eggs in center.-MRs. J. T.. Nc
CLEARY, Mankato, MINI.
BOSTON BAKED BEANS.
Two coffee cups of hand picked beans,
tablespoonful of Porto Rico molaSSes,
y pound lean salt pork, pinch of fine
salt. Put the beans on and when they
come to the boiling point drain off the
water and fill up the pot with cold
water and let them come to boil again,
drain and wash them with cold water.
A small pinch of carbonate of soda takes
away the strong taste while boiling.
Now put them in bean pot and cover
with boiling water, putting in the mo-
lasseS, salt, and pork ON top. Put a
piece OF strong paper over them and put
on the cover; add boiling water as it
dies away, and bake in a moderate oven
all day, and when cooked send to the
table hot. Never put a spoon into them.
as it will break them up. Tomato cat
sup, vinegar and butter should be served
with them on the table.-MRS. WATT,
294 Dayton avenue, st. Paul.
RICE CRoQUErTEs.
Boil pint of rice, mash it fine, sea-
son with butter and l or 2 eggs well
beaten, mix until very light, squeeze in
the juice and CRATE the rind of orange,
make in the form of eorks and spread
with powdered sugar; serve as second
course vegetables.-MRS. S. E. FARM
HAM, 1904 Fourth avenue south, Mime
apolis.
HASH CAKES.
Scraps OF meat that many women
throw away can be made into hash
cakes that are nice for breakfast. Here
is the recipe: One-third meat to q DO
tatOeS chopped fine; season with salt
and pepper, add large piece of butter
and water enough to make quite moist;
set it on the stove to heat, then have
ready a few slices of crisp buttered
toast; spread the hash on them and pile
up like jelly cake; cover tightly and
let it steam awhile before serving
MRS. CARROLL, 163 Acker street, St.
Paul.
APPLE FRITTERs.
INV Sop vi oNOCt lillh, .gOl cups !,
"a cup of sugar, with pinch of salt, 3
eggS-whites beaten separately, large
teaspoon baking powder, 5 or 6 good
sized apples, sliced; stir milk, yelks
and sugar together, add'baking powder
and whites of eggs; throw in apple
slices, and drop in large spoonfuls int
lard. Serve hot, with wine sauce, as
follows: Two tablespoons OF butter
and tablespoons of flour stirred over
fire until tbickened, when add grad
uaily pint OF water; when thoroughly
cooked pour in Is pint of wine, sweet
ening to taste.
Or the following sauce can be used
with many puddingS: Sour Cream
Sauce-One pint of thick sour cream,
whipped to stiff froth, when Sweeten to
taste with maple or brown sugar
FLORENCE G. BARTON, POP Prospect
street, Minneapolis.
Pare or nice apples and slice them
round about u of an inch thick; then
prepare batter by taking cup of sour
milk, 5 well beaten eggs, a little salt,
teaspoon of soda; add flour enough to
make thin batter; then drop the apples
in this batter and then in hot lard and
COOK nice brown; serve with maple
Syrup.-MRS. j. w. BRoADwArER,
Bristol, MINI.
TART APPLES.
Pare, quarter and core, stew soft,
mash, Sweeten to taste, bake with one
crust; when done beat the whites of 3
eggs stiff, add tablespoon sugar, spread
over the apple and set in the oven till
nicely brown. = Mrs. G.. B. MEAD,
CreSco, La.
LEMON SAUCE.
Three-fourthS cup butter, X cups
sugar, 2 tablespoons flour; beat to-
gether and pour over it l pint boiling
water, stir until smooth, add 1 lemon
cut in slices without peeling, remove
the SeedS.-MIS. DARLINGTON, 343 East
Ninth street, st. Paul.
'<E =. COOKING PIE PLANT.
Cut into small pieces without having
the skin renewed, sugar added, cover
closely in an earthen dish, and baked in
all oven, is far superior to that Stewed
in the ordinary way; cooked in this way
requires no water.-MRs. NJ, A. MoNT-
GoMERY, Billings, Mont.
LIGHT DUMPLINGS.
Two cups of -four, l teaspoonfu1 of
cream of tartar, teaSpOOnful of salt, %
teaspoonful of soda i'm cup of sweet
mix; -four your hands and make into
small balls by allowing a spoonful for
each ball; do not take the cover off until
done; they will be light and spongy.-
Mrs. A. SHELL, '314 Fifteenth avenue
south, Minneapolis.
SOUTHERN FRIED LETTUCE.
ChOp1ettuce and tops of onions very
fine and add 3 well-beaten eggs: put a
little sweet oil or butter in hot irving
pali; pour in the well-beaten mixture,
turn after few moments, and serve
witt: or without vinegar.-EDD REEDY,
55 Wilkin street, st. Paul.
POTATO CEoQUETTES.
Season cold mashed potatoes with
pepper and salt beat to cream with a
tablespoonful melted butter to every
cupful of potatoes, add beaten eggs,
roll into small balls, dip in beaten egg,
then in bread crumbs and fry in hot
lard.
POTATOES BAKED WITH STEAK.
Parboil. skin and quarter some large
potatoes; about 10 minutes before YOU
take up the steak lay the potatoes
around il i'll the pan and brown IN the
hot gravy, serve in the dish with the
meal, lay on the outer edge.--MRs. WILL
HARVEY. New Rockford, Oak.
TO STONE RAISINs.
Pour boiling water over them, letting
them stand moment to soften, then
pinched out at the stem end-Miss LIZ
ZIE RULL, Star Prairie, Wis.
FRENCH POTATO BALLS.
Take quantity of mashed potato.
enough to make 16 balls the size of
peach; into this stir 2 tablespOonsfnl
rich cream, 2 we'll beaten eggs, salt and
pepper to taste: roll into balls, then dip
each ball into beaten egg two eggs viii
be enough) and roll in fine cracker
let stand or hours; when
wanted drop into boiling lard, turning
over until equally Drowned. This is a
handsome and palatable dish.-MRs. j.
IL. PHINNEY, Detroit, MINI.
~ LEBKUCHEN.
Take ~ pounds strained honey. /
pound granulated sugar, s or Q eggs, a
little ammonia, ground cinnamon, cloves
and nutmcgs as to taste. IL ounces desic-